Job ResponsibilityJOB FUNCTIONS
1. Attend daily briefing conducted by F&B Supervisor or Assistant Manager and be updated with daily hotel occupancy and guest count, daily VIPs list and regular guest, outlet's table reservation and any special service request / setting required.
2. Complete opening and closing duties as per outlet's Standard Operating Procedures, including but not limited to assigned side duties, set up of service station with proper mise-en place, stock and maintain work areas, inspect the cleanliness and presentation of all tableware, and service equipment prior to use, ensuring cleanliness of work areas throughout the day, storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.
3. Always maintain professionalism and readiness to serve, ensure uniform and personal appearance are clean and presentable. Refrain from using personal mobile phone during work hours.
4. Maintain complete knowledge of outlet's table numbering system. Constantly be conscious of smoking and non-smoking areas and preferences of guests.
5. Develop and maintain complete knowledge of all menu items, prices, preparation method / time, major ingredients, quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
6. Greets guests and presents them with the menu. Informs guest of specials and menu changes, makes suggestions and answers questions regarding food, beverages, and service.
7. Takes food and beverage orders and ensure all orders are posted into the Point of Sales following the outlet's ordering procedures.
8. Serve guest orders in a timely manner and ensure proper table setting and presentation standards accordingly to orders.
9. Observes and ensure that guests are satisfied with the food and service, to respond to any additional requests, make suggestive selling for dessert and coffee / tea, and to determine when the meal has been completed.
10. Inform / coordinate with Cashier to ensure guest checks are presented and settlement are handled appropriately according to the Standard Operating Procedures.
11. To report any complaints immediately to Supervisor / Manager on duty.
12. Assist in answering outlet's telephone as and when required, following hotel's telephone etiquettes.
13. Follow all hotel's safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to Manager.
14. Develop and maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
15. Attend and complete all training programmes. Motivated to learn new skills and techniques. Always strive for improvement and achieving better results.
16. To perform other tasks, including but not limited to serving as a barista or bartender if required, and to assist other outlets or departments.
Job RequirementsJob Benifits
